Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Nuts. Seeds. Dried fruits. Sweet syrup. The only thing missing is the fancy cellphone wrapping and the fancy price tag.
Mother Nature is a savvy, savvy hostess. We know this because endive makes the perfect platter-to-pie hole vehicle for cheese.
This jumble of sweetly caramelized vegetables creates a lovely, though unconventional, sauce of sorts for pasta. We’re such rebels.
This slightly sweet, subtly tangy, entirely apple-y vinaigrette recipe is going to come in far more handy than you can ever imagine.
We got nothing against the Lärabars we’ve been noshing for years, save for the fact that they’re not homemade. Until now.
This is not the insipid, gloppy, cloying sauce you had on last night’s Chinese takeout. This is, quite simply, sweet and sour and lovely.
And you thought eating healthfully and seasonally was a chore and a bore. This little vegan number proves you wrong. So very wrong.
This peanut butter, honey, and arugula sandwich is like a pb&j sandwich gone to finishing school…at Chez Panisse.
Quick, healthful, gluten-free, easy to clean up, and maybe even able to lower your husband’s cholesterol. Anything else?
Much as we love ice cream, sometimes it’s just too darn hot and humid for something so sweet and sticky. Enter the lemon icey.
Salsa masquerading as salad, this recipe for kachumbari (say it with us, ka-chum-bar-i) is from Kenya, not Mexico. Surprise!
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